Eggstatic Egg Salad

TOOLBELT DIVA's Note:

I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 6 large eggs , unbroken
• 1 stalk celery , complete with leaves chopped fine
• 2 tablespoons fresh chives , chopped fine
• 1 tablespoon fresh Italian parsley , chopped fine
• 1⁄8; teaspoon coarse black pepper
• ¼ teaspoon balsamic vinegar
• ½ cup mayonnaise , more if desired for consistency
• 24 -40 slices pumpernickel rounds or 24 -40 slices rye bread or 24 -40 slices crackers

Directions:

1. Place unbroken eggs in a pan of cold water.
2. Turn on cook top burner.
3. Place pan of eggs on burner and bring to a boil.
4. Turn down heat on element and allow to continue boiling for approximately 5 minutes.
5. Remove from stove element and set aside.
6. In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
7. Remove eggs from pan of water.
8. With the blade of a table knife, chop the cooked eggs in half.
9. Scoop out the cooked eggs; discard the shells.
10. With a kitchen fork, crush the cooked egg halves.
11. Transfer vegetables to crushed eggs.
12. Mix well with mayonnaise.
13. Add more mayonnaise as you wish for personal consistency preference.
14. Spread mixture generously on bread (s) or crackers of your choice.
15. Serve to squeals of delight.

Reviews

[Drunk Chef]

Awesome! The balsamic kick is great. I always use sweet onion as a substitution for any oniony counterpart. For this recipe, it worked great. The fresh parsley is a great add-on but half the amount of dried parsley will work. Thanksss for this I'll have a great lunch tomorrow.

[Kate57]

This is so good. My rye bread sandwich cannot hold enough of this filling.

[LondonKarma]

I just made this recipe as a "test" for next month when I will be cooking for a crowd. I doubled the recipe except for the mayonnaise. I was prepared to add more but the 1/2 cup was just perfect. I ended up with 5 tablespoons chives before I was satisfied and I added salt after tasting the mixture. Served on rye party bread and it is delicious. I liked the fresh taste of it a lot. Thanks for sharing this recipe. Off it goes to the lake with me.